Vichyssoise Recipe History All You Need To Know About The French Leeks Soup

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

VICHYSSOISE

Steps:

• Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
• Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
• Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

VICHYSSOISE RECIPE & HISTORY - ALL YOU NEED TO KNOW ABOUT THE FRENCH LEEKS SOUP!

Steps:

• First of all, peel and cut the onion into halves, then reduce into thin slices. After that, slice the white and pale green part of the leek into thin rounds.
• At this point, pour the onion slices and the leek rounds in a pot along with 2 tbsp of butter and 1 pinch of salt.
• Then, sauté over medium/low heat until extremely soft, but not brown or caramelized.
• Now, peel the potatoes and reduce into small dices, then add them into the pot with the softened onion and leek, and sauté 5 minutes stirring frequently.
• After that, add the broth, set the temperature to simmer gently, and cook until the potatoes are perfectly soft and done.
• Once the potatoes are ready, add the half-and-half and let the soup simmer 5 minutes more.
• Then, pour the soup into a blender and mix until smooth and consistent. Salt to taste.
• To obtain the perfect smoothness, sift the cream through a stainless mesh colander stirring with a spoon, it's a little boring but worth the effort!
• Now, let the Vichyssoise reach room temperature, then store into the fridge, covered.
• The soup gives its best the day after.
• Once ready to serve, add little pinch grated nutmeg per serving and garnish with chopped chives.

VICHYSSOISE

Steps:

• In a pot, melt the butter over medium heat.
• Add the leeks, lower the heat and gently fry without browning.
• Add the potatoes, and mix well.
• Add water and season with salt and pepper.
• Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
• Drain the leeks and potatoes but reserve the cooking water.
• Pass the vegetables through a potato masher.
• Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer.
• Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk.
• Remove from the heat as soon as it comes to a boil and let cool to room temperature.
• Place the vichyssoise in the refrigerator for at least 2 hours.
• Adjust the seasoning with salt and pepper if necessary before serving.
• Pour the vichyssoise into bowls and sprinkle with chopped chives

VICHYSSOISE

Steps:

• Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
• Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.